Tuesday, November 2, 2010
Marbled Chocolate Banana Bread
This is my "go to" recipe for chocolate swirl banana bread. It is from one of my Cooking Light magazines. That issue has many variations of banana bread. This is my favorite and is dog-earred and splattered with ingredients to prove it!
Adapted from Cooking Light Magazine
Yield: 1 loaf, 16 slices (serving size: 1 slice)
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute or 2 large eggs
1/3 cup low-fat yogurt
1/2 cup chocolate chips
What to Do
Preheat oven to 350°.
In a medium bowl, combine the flour, baking soda, and salt with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minute). Add banana, vanilla, eggs or egg substitute, and yogurt; beat until blended. Add flour mixture; mix until just moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information (using egg substitute)
Calories:183 (23% from fat)